Cauliflower Penne Puttanesca

Ingredients

1 small head cauliflower (about 1½ pounds), cored and cut into small florets

kosher salt and black pepper

2 cloves garlic, chopped

1 28-ounce can whole peeled tomatoes

½ cup pitted kalamata olives, chopped

2 tablespoons capers, rinsed

1/4 teaspoon crushed red pepper

2 tablespoons chopped fresh flat-leaf parsley

grated Parmesan, for serving

Nutritional Information

Calories 509

Fat 16g

Sat fat 2g

Cholesterol 0mg

Sodium 1,011mg

Protein 14g

Carbohydrate 75g

Sugar 11g

Fiber 5g

Iron 3mg

Calcium 27mg

Calories 509

Fat 16g

Sat fat 2g

Cholesterol 0mg

Sodium 1,011mg

Protein 14g

Carbohydrate 75g

Sugar 11g

Fiber 5g

Iron 3mg

Calcium 27mg

How to Make It

Step 1

Cook the pasta according to the package directions. Drain and return it to the pot.

Step 2

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8 to 10 minutes more.

Step 3

Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.